"Eat without teef" Brisket, Got one this time!!!!

[BigAl]

:D First, thanks for all the good tips.

Second, this brisket is good as the first time I had sex, or was it the last time? Oh well, you get the point, it is GREAT!

Was working on fabricating a second dual divider for basket #2, ran into several problems so it was 3PM Sat when I got going on this cooking adventure. It's a 12.33lb excell brisket from WalMart, $1.18/lb.

Marinade:
10 oz bottle of "Head Country Premium Marinade"
15 oz Dr. Pepper
5 oz Soy
Table Spoon of Worshie(sp)
Table spoon or two of Head Country Award Seasoning"
Into cooler covered with Ice cubes @ 5:30 PM Sat

Out of cooler and into Smoke Chamber @ 3 PM Sun, brisket @ 34F
Out of Smoke chamber @ 7:30 AM Monday, brisket @ 199F. Double foiled wrapped in towel back into cooler.
Out of cooler 5hrs later @ 1:30 PM Monday.
Into my belley @ 1:32 PM Monday. Moist, tender and still hot! If there was money, this laid-oof deal would be great!

Never sprayed once, couldn't find sprayer, temp in chamber would not go up above 135 because I decided to make turkey soup in cast iron pot with a lot of cold water in it and in place of water pan with lid on, mistake! Plus meat was at 34 F and outside air temp was 55 F. Once meat finally began to rise, chamber temp went to 220F. Added more coals at 3:30 AM monday, chamber at 190F, meat at 177F. At 7:30 am Mon (today), meat at 199F chamber at 189.

21.5 hrs total, but man is it tender and moist!

[tommykendall]

Awesome Al. The local joint here does his at 180-190 degrees for 18-21 hours and they are superb. He claims that nothing is done to prepare his product for cooking, although I know he foils at some point (maybe just to keep them warm).

[Davewey]

Lots better than my first brisket. 20 hours of great expectation and ended up with 2 Lbs for crap.
Yours looks awesome! Keep it up.

[chad]

Great job.

Not meaning to pick :D but it's a good thing it was "no teef" tender since you cut it the "wrong" way. What shows in your pics is "with the grain" and hence the long pieces that seperate.

If that's the way you like it I'm sure not going to try and "edumacate" you. But, if you'd turned the meat about 90 degrees and cut across the grain you would have a better presentation and the meat might come off in slices -- you would still be able to cut it with a fork.

So, my $.02 worth and again -- sounds like it was wonderful.

[BigAl]

David,

You are correct, I was thinking, as I was devouring that baby as fast as I could, now I gotta learn how to cut these things, someday! The only presentation here to today was my hand presenting that baby to my mouth. Only time I stopped was to take PICS.

[Mark]

Hey Al:

Ever think about adding a bottle of vodka to that stuff left over in you ice chest and mabe a chunk of celery (for a balanced diet) and drinkin it?


Mark (STL)

[BigAl]

Next time you are in Denver, stop over and you can give it a try. My freind was over yesterday and we warmed up some correctly sliced thick slices. He said this is the best brisket he ever had. Sliced off a 4 inch hunk for him and his wife. Instead, he took it to his office and had some for breakfast and reminded me not to ask her how she liked the brisket, since she is not gonna get to try it.